Tired of the same mundane breakfast routine? It's time to spice things up with a flavorful twist with Thai Cha Om Omelette. This hearty breakfast with added Acacia greens makes the perfect high-protein breakfast to fuel you up for the day! Ready in 15 minutes!
Learn more about what Cha Om (acacia leaves) is here.
For more Thai egg recipes, check out these easy recipes, too. Ground pork Thai omelette, extra easy classic Thai omelet, crispy fried egg salad. Pair these with Nam Prik Pla, Thai green seafood sauce, and Lao Jeow Som for extra zest!
Jump to:
- Why Try This Acacia Omelette?
- What is Kai Jeow Cha Om?
- What is Cha Om?
- Ingredients for Thai Cha Om Omelette Recipe
- How to Make Cha Om Omelette
- Helpful Kitchen Notes and Tips
- Helpful Kitchen Tools for This Recipe
- How to Serve Cha Om Omelet
- How to Serve Cha-Om Omelette
- Variations & Substitutes
- Storage
- Top Tip
- Frequently Asked Questions
- Related Thai Recipes You'll Love
- Thai Cha Om Omelette Recipe (with Acacia Leaves)
- More Thai Recipes You'll Love
Why Try This Acacia Omelette?
The Thai Cha Om omelette is a delicious and nutritious breakfast option made with Acacia leaves. This vegetable is known for its high antioxidant content and cancer-fighting properties.
Not only is it healthy, but it's also incredibly quick and easy to prepare, taking only about 15 minutes of your time. Enjoy the taste and reap the benefits of this classic Thai dish!
What is Kai Jeow Cha Om?
What is Kai Jeow Cha Om? It's a classic Thai omelette made with Acacia leaves that add a unique and tasty flavor. It's also known by many Thai names such as stinky leaf omelets, Khai Jeow Cha-Om, Cha Om Kai, or Cha Om Kai Jeow.
Cha Om is a popular vegetable often used in Thailand to make tasty omelets. Another name for Cha Om is Senegalia pennata.
What is Cha Om?
Cha Om (Acacia Pennata) is a fast-growing shrub plant that grows naturally in Southeast Asia. It belongs to the Acacia family and looks like a small shrub with bright green and thin leaves.
However, some shrubs can get big and look like a small bushy tree! It has sharp thorns and a prickly exterior to protect itself.
Cha-om plants are deep green leaf vegetables where the young leaves at the end of the plant are tender and delicious.
Ingredients for Thai Cha Om Omelette Recipe
To find Cha Om, you must go on a little adventure to your local Asian market to make an Authentic Thai Omelette with Cha Om. (:
Look for Cha Om in the produce or frozen section. Ask for help if you can't identify them. See the image above for reference.
- Eggs. Use 4 large or 5 medium eggs. Duck or chicken eggs are fine.
- Cha om leaves. Use frozen or fresh Acacia leaf. Use only the top tender, leafy parts. In the Asian market, they are sold in bunches if buying fresh. For this recipe, one bunch of Cha-Om should yield around 1.5 cups of leaves for cooking.
- Garlic, minced. The use of garlic helps cover up the smell of Cha Om and adds a delightful seasoning to this Thai omelet.
- Fish sauce. Mega Chef brand was used. Squid or Three Crab brands are excellent, too. Go easy on the the Squid brand fish sauce, it's saltier. Add more afterward if needed.
- Golden Mountain seasoning sauce. This sauce will add extra umami flavors. Read more about Thai sauces here.
- Salt. Just need a touch of added saltiness. Skip it if you want a less salty omelette.
- Oil. Use neutral, high-smoking points oil like vegetable, avocado, or canola oil.
- Sugar. Optional. To balance out the saltiness. Use only 1 teaspoon to add to the whisked eggs.
How to Make Cha Om Omelette
1. Prep the Cha Om leaves, fresh or frozen. Remove the fresh Cha-Om from the woody stalks. Be careful of the sharp thorns, especially on the fresh leaves.
2. In a large bowl, whisk the eggs and add the sauces, garlic, and salt. Whisked together well.
3. Chop the Ca Om into 3-inch pieces and add to the eggs. Mix the layer of Cha-om leaf with the whisked eggs until the eggs coat all the leaves thoroughly.
4. Heat cooking oil in a large pan over medium-high heat. If using a medium pan, your cha om omelette will be thicker and may need 1-2 extra minutes to cook through.
5. Heat a medium skillet on medium-high. Add oil. Once hot, add the egg mixture.
6. Let the eggs be cooked undisturbed for 3-4 minutes or until the eggs start, the edges crisp, and the omelette turns golden brown.
7. Carefully flip the omelette over and do your best not to break it. Let it cook for 2-3 more minutes or until golden brown. Remove to a large flat plate and use paper towels to absorb excess oil. Done.
Let it cool before slicing it into small squares and serve on a serving plate with Nam Prik Pla on the side and jasmine rice.
Enjoy your Cha Om Thai Omelette with cooked jasmine rice and a side of Prik Nam Pla for a complete and satisfying meal.
Helpful Kitchen Notes and Tips
- Fresh Cha Om can be found in Asian markets. Look for a long-stemmed green leafy vegetable with delicate small leaves and a pungent odor.
- Remove thorny stems before using Cha Om in your omelette for a smoother texture.
- Cha Om, especially when frozen and thawed, can have a strong and unpleasant smell. Use it quickly to prevent the overpowering smell from spreading in your fridge and kitchen!
- Soak Cha Om leaves in water before use to minimize the unpleasant smell.
- To serve Cha Om as an appetizer, cut them into large square chunks for a meaty bite.
Helpful Kitchen Tools for This Recipe
These are helpful kitchen tools if you don't already have them. A large frying pan, a wok, a chopping board, and a splatter guard prevent the oil from spraying all over your stovetop when frying food.
How to Serve Cha Om Omelet
The versatility of this dish allows for various serving options, making it suitable for breakfast, lunch, or dinner. Here are some of my suggestions for serving my favorite Cha-Om omelet!
How to Serve Cha-Om Omelette
- Serve it with cooked Jasmine rice and sprinkle with Prik Nam Pla, Lao Jeow Som or Thai green seafood food.
- Use in papaya curry soup, Gaeng som curry or stir-fries.
They are excellent as a high-protein breakfast, used as a shrimp paste dip, and especially popular in Nam Prik Kapi, a shrimp paste chili dip. - Pair your delectable Cha Om Omelette with sticky rice or your favorite side dish for a well-rounded meal.
- Use it as an appetizer or a fun starter before a Thai meal.
- It’s a hearty breakfast, and the Acadia is high in vitamin C and antioxidants.
Variations & Substitutes
- Explore different variations of the Cha Om Omelette by experimenting with ingredients like minced pork or incorporating the leaves into vegetarian options.
- Duck or chicken eggs will do for this recipe.
- Add some ground pepper, chili flakes, and lime squeezes to add more flavors.
Storage
Store any leftover Cha Om Thai Omelette in an airtight container in the refrigerator. Reheat it when ready to enjoy it again.
Top Tip
For an even layer of omelet, spread Cha Om leaves evenly in the pan before pouring the egg mixture. This ensures a consistent taste and texture throughout your Cha Om Thai Omelette.
Frequently Asked Questions
Cha om, a distinctive Thai vegetable, is known for its pungent smell, which some may find unpleasant. Its aroma is often likened to the smell of stink beans.
Cha Om is a unique vegetable and can not be substituted.
Cha Om developed sharp thorns to fend off hungry bugs and insects. Surprisingly, humans remain undeterred by its defense system.
Cha-om refers to the leaves of the Cha Om plant, a tropical herb widely used in Thai cuisine.
Can you freeze Cha Om omelette?
Yes, you can. Thai Cha Omelette freeze very well and is an excellent meal prep dish.
Related Thai Recipes You'll Love
Discover more Thai culinary delights with these related recipes:
- Thai Crispy Omelette Recipe
- Pork Omelette, a Thai Omelette with Minced Pork
- Thai crispy fried eggs salad
- How to make Jasmine rice
- How to cook sticky rice
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Thai Cha Om Omelette Recipe (with Acacia Leaves)
- Total Time: 15 minutes
- Yield: 6 serving 1x
- Diet: Low Lactose
Description
Tired of the same mundane breakfast routine? It's time to spice things up with a flavorful twist with Thai Cha Om Omelette. This hearty breakfast with added Acacia greens makes the perfect high-protein breakfast to fuel you up for the day! Ready in 15 minutes!
Ingredients
- Eggs. 4 large or 5 medium eggs.
- 1 cup cha om leaves, use only the top tender leafy parts
- 1 tablespoon garlic, minced
- 1 teaspoon fish sauce, mega chef brand was used
- 1 tablespoon golden mountain seasoning sauce
- ⅛ teaspoon salt
- ⅓ cup oil
Instructions
- Prep the Cha Om leaves, fresh or frozen. Remove the fresh Cha-Om from the woody stalks. Be careful of the sharp thorns, especially on the fresh leaves.
- In a large bowl, whisk the eggs and add the sauces, garlic, and salt. Whisked together well.
- Chop the Ca Om into 3-inch pieces and add to the eggs. Mix the layer of Cha-om leaf with the whisked eggs until the eggs coat all the leaves thoroughly.
- Heat cooking oil in a large pan over medium-high heat. If using a medium pan, your cha om omelette will be thicker and may need 1-2 extra minutes to cook through.
- Heat a medium skillet on medium-high. Add oil. Once hot, add the egg mixture.
- Let the eggs be cooked undisturbed for 3-4 minutes or until the eggs start, the edges crisp, and the omelette turns golden brown.
- Carefully flip the omelette over and do your best not to break it. Let it cook for 2-3 more minutes or until golden brown. Remove to a large flat plate and use paper towels to absorb excess oil. Done.
Let it cool before slicing it into small squares and serve on a serving plate with Nam Prik Pla on the side and jasmine rice.
Notes
- Fresh Cha Om can be found in Asian markets. Look for a long-stemmed green leafy vegetable with delicate small leaves and a pungent odor.
- Remove thorny stems before using Cha Om in your omelette for a smoother texture.
- Cha Om, especially when frozen and thawed, can have a strong and unpleasant smell. Use it quickly to prevent the overpowering smell from spreading in your fridge and kitchen!
- Soak Cha Om leaves in water before use to minimize the unpleasant smell.
- To serve Cha Om as an appetizer, cut them into large square chunks for a meaty bite.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: Easy recipes
- Method: stovetop
- Cuisine: Thai
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Ally Jo
Always looking for a variation on high protein breakfast ideas, especially quick healthy ones like this. And so tasty dipped in the sauce. I’m a big fish sauce fan—-so versatile:). Maybe good in a soup on the top in little pieces too. I may try that the next time.